搜索结果: 1-4 共查到“食品科学技术基础学科 Technique”相关记录4条 . 查询时间(0.125 秒)
Effect of Sample Pre-enrichment and Characters of Food Samples on the Examination for the Salmonella by Plate Count Method and Fluorescent in-situ Hybridization Technique
Sample Pre-enrichment Food Samples
2016/6/1
In most of the novel and traditional methods used in the examination of food samples for Salmonella, pre-enrichment of samples is used as a means of increasing the sensitivity and reliability. However...
基于微通道乳化技术的单分散大豆分离蛋白乳状液制备Preparation of Monodispersed Emulsion Stabilized by Isolated Soybean Protein Based on Microchannel Emulsification Technique
单分散 大豆分离蛋白 微通道乳化技术
2009/8/11
以大豆分离蛋白为乳化剂，采用微通道乳化技术制备单分散乳状液，研究乳状液粒子的成粒特性。结果表明：当大豆分离蛋白的pH值为6～8时，微通道乳化技术能够成功制备单分散的乳状液，但是随着pH值的增大，粒子的单分散性增强。当pH值为7时，单分散乳状液的粒子平均粒径为43.4μm，变异系数为4.3％。大豆分离蛋白的微通道乳化特性与其等电点相关，当pH值低于等电点时，蛋白质分子的正电性与微通道板的负电性相互作...
Development of Visualization Technique for Three-Dimensional Distribution of Protein and Starch in a Brown Rice Grain Using Sequentially Stained Sections
3D rice section
2009/7/8
A three-dimensional (3D) visualization technique was developed to visualize the distributions of protein and starch inside the whole body of a brown rice grain. The automatic precision microtome syste...
Optimization of Amylase and Protease Production from Aspergillus awamori in Single Bioreactor Through EVOP Factorial Design Technique
amylase protease SSF
2009/3/12
Evolutionary operation (EVOP) factorial design technique was explored in order to economically produce amylase and protease at their optimum level in a single bioreactor by modified solid-state fermen...